Buttermilk

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

Don't be shy about letting your onions get some char.

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

This is the greatest potato bread recipe you'll ever encounter. And you absolutely need a stand mixer to make it.

How does the fried chicken from Rose's Luxury achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for these waffles.

Old-fashioned buttermilk is the key to tender pound cakes, nutty, chewy fudge, and custards with just the right amount of tang.

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake recipe.

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!